Greek Lemon-Rice Soup - cooking recipe

Ingredients

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4 - 1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste

Preparation

Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup.
Stir in parsley; season to taste with salt and white pepper.
Pour soup into bowls.